Hollandaise Sauce recipe

INGREDIENTS (based on 2 people):

2 egg yolks at room temperature

1 tablespoon of water

85g of unsalted butter cut into cubes

1 tablespoon of fresh lemon juice to taste

Salt and ground white pepper to taste




-          Place a heat proof bowl over a medium saucepan and quarter fill with water.  Bring to the boil.


-          Remove the bowl and then add the 2 egg yolks together with 1 tablespoon of water.  Replace the bowl on top of the saucepan of water, making sure the water is hardly simmering and is not touching the bottom of the bowl.


-          Using a whisk, mixt constantly for 3 mins until you have a thick and pale consistency.


-          Add cubes of butter a little at a time until it’s incorporated completely.  This should take about 8 – 10 mins.  If the butter is added too quickly, the mixture will split.


-          Remove the bowl from the pan.  (It should be the consistency of a thickened cream). 


-          Whisk in the lemon juice and season with salt and pepper.


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Beurre-Blanc© Cookery School - 2014
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